| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Greek | Crazy about, Ew | 1 | Servings |
INGREDIENTS
| 50 | g | Butter plus a small amount |
| for cooking 2oz | ||
| 100 | g | Plain Flour, 4oz |
| 1 | Egg | |
| 1 | Egg yolk | |
| 400 | Milk, 15fl oz | |
| Chopped chives | ||
| Spinach | ||
| Fresh nutmeg | ||
| Salt and black pepper | ||
| 5 | Leeks | |
| 675 | g | Ansteys Double Worcester |
| cheese 1 1/2lb | ||
| 3 | Bramley apples | |
| Fresh sage leaves | ||
| Smoked sweet paprika | ||
| Good quality puff pastry | ||
| Bechemel sauce | ||
| 2 | Eggs | |
| 450 | g | Natural greek yoghurt, 1lb |
| Worcester sauce | ||
| 8 | Inch spring form flan tin | |
| 8 to 10 |
INSTRUCTIONS
For the crepes: Melt butter in small pan, cool slightly. Sift flour in large mixing bowl, add salt, pepper and nutmeg, make a well in the centre of the flour, drop in egg plus yolk. Pour in the milk whisking all the time and add melted butter. In food processor blend chives and spinach then add pancake batter and pulse until blended, set mixture aside for 30 minutes. Mixture should resemble double cream consistency. Heat crepe pan, brush with oil and butter mix and fry pancakes until all the batter is used. Set pancakes aside. Roll out puff pastry slightly larger than flan tin, cut round, fork thoroughly and bake until golden brown and slightly risen. Trim leeks, set aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm wide and wash, blanch in boiling salted water. Peel and cut apples into thin rings, saut in a little butter and oil until caramelised, grate small amount of cheese and set aside and cube rest of cheese. To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin layer of bechemel, slice crepes in half and cover leek, cheese mixture with crepes (can be like a patchwork), repeat as before with leeks etc to form 2 layers of crepes. In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked paprika and pour over gateaux. Ensure with pallet knife that mixture runs down sides of gateaux. Bake in preheated oven 190øC/375øF/gas mark 5 for 25-30 minutes. Gateaux should be light brown, cool slighty before removing from tin. Can be served warm with dressed green salad and fresh tomato sauce. Converted by MC_Buster. Per serving: 781 Calories (kcal); 33g Total Fat; (37% calories from fat); 39g Protein; 84g Carbohydrate; 830mg Cholesterol; 465mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 10194
Calories From Fat: 6697
Total Fat: 744.4g
Cholesterol: 3568.2mg
Sodium: 19859.9mg
Potassium: 5754mg
Carbohydrates: 135.5g
Fiber: 11.1g
Sugar: 3.7g
Protein: 735.3g